A new method for the identification of cyclic diglycerols in wine

Abstract

Glycerol is the most important secondary product of the grape's must fermentation, but it can be also industrially produced by synthesis. In this case, other substances such as cyclic diglycerols (CycD) and 3-methoxy -1,2-propandiol (3-MPD), are present together with glycerol. The presence of CycD and 3-MPD in wine evidences the illegally addition of glycerol. This paper proposes a new analytical method able to evidence CycD by GC/MS operating in MID (Multiple Ion Detection) or SIM (Single Ion Monitoring) mode.

Keywords

• glycerol
• diglycerols
• wine